From: Executive chef Edward Leonard, CMC, AAC, Westchester Country Club, Rye, NY. Yield: 6 servings.
Lamb:
1 American lamb loin, boneless
½ cup pesto
1 Tbsp. olive oil
to taste, kosher salt and freshly ground black pepper
Mustard Vinaigrette Dressing:
2 Tbsp. rice wine vinegar
2 tbsp. pear vinegar
2 tsp. Dijon-style mustard
to taste, sea salt and freshly ground pepper
2 tsp. minced fresh basil
9 Tbsp. extra vigin olive oil
Salad Vegetables:
¾ lb. French green beans, lightly blanched in boiling salted water
18 fingerling creamer potatoes, halved, boiled and peeled
⅓ cup Niçoise or black olives
18 grape tomatoes, peeled
12 white anchovies
3 eggs, hard-boiled, quartered
For lamb: Split open and flatten loin. Spread with pesto. Roll up loin and tie. Rub with oil and season with salt and pepper. Roast at 375°F until medium-rare. Remove; let rest for 10 minutes.
For mustard vinaigrette dressing: Combine vinegars, mustard, salt, pepper and basil. Whisk until incorporated. Whisking vigorously, drizzle in olive oil.
For salad vegetables: Place beans, potatoes, olives and tomatoes in a bowl. Gently toss with dressing. Reserve 6 Tbsp. dressing.
To serve: Untie and slice lamb. Divide salad on 6 plates; top with lamb. Garnish with anchovies and egg. Drizzle with reserved dressing.
